Gluten Free Chocolate Banana Blender Muffins

You guys, I found the it. The EASY simple muffin recipe that hits the spot. Full disclosure, I am recovering carb addict. In my early years I was a self proclaimed vegetarian that didn't eat vegetables. AKA I was a processed food addict. I have NO doubts the years and years of shoveling all things bread into my mouth contributed to my cancer. ( 5 years cancer free now!).

Now that I am healthy and look at food as fuel.

I still love carbs.

I just LEARNED how to make them HEALTHY and just as scrumptious. 

Please don't get it twisted ... this equates to hours and hours of countless failed recipes that I would not pass on to you. So if I share it, it means its THAT good. This is one of those times. 

BEST PART IS....

They are so damn easy. 

Put it all in a blender, blend. Pour. BOOM! 

PLUS these are naturally gluten free, naturally refined sugar free, FULL of protein and FUEL for your body. Popping one of these muffins in the morning will set you up for success!!!

Serves 12 - 1 Muffin each 

and if you are on my nutrition program it breaks down to 1 YELLOW , 1/2 RED, 1/2 PURPLE.

If you are NOT on my nutrition program... it is time to get on it! Send me an email and I will send ya over info!

In the meantime make these for your family and ditch the store bought crap that causes cancer. #sorrynotsorry 

Gluten Free HIGH Protein Chocolate Banana Blender Muffins

Nonstick cooking spray optional
1 cup (2%) plain Greek yogurt
3 Tbsp. raw honey
2 large very ripe bananas cut into chunks
2 large eggs
½ tsp. pure vanilla extract
2 cups old-fashioned gluten free rolled oats
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt (or Himalayan salt)
⅔ cup chopped raw walnuts
12 Tbsp Chocolate chips ( I use enjoy life foods)

Instructions
Preheat oven to 350° F.

Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.

Place yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, salt, and walnuts in Blender. Cover and blend until smooth, scraping once or twice, as needed.

Evenly divide batter among prepared muffin cups. 

Sprinkle 1 Tbsp Chocolate chips on each muffin cup.

Bake 22 to 25 minutes, or until tester inserted into the center comes out clean.

HEALTHY clean gluten free poppy seed muffins

For those that don't know I am a cancer survivor.

3 types, Ill spare you the details. That lead to me getting an education in nutrition. I am also a 3x published author. My jam is taking recipes and tweaking them to suit my needs, or the needs of my clients.

My family and I are starting to dial back in our nutrition and are STOKED. I am also helping a lot of clients and coaches through the program. That is where the fun is for me. Doing it together. The new program came with 102 clean recipes to help people eat yummy things while sticking to their goals. So I will be cooking my way through the recipes and sharing with you what I tweaked and why.

Today I am starting with the lemon poppy seed muffins. In the book they count as 1 yellow and 1/2 orange with one spoon. If you don't know what that means, it just means it is 1 carb, 1 healthy fat, and a spoon (which is extras like oil, maple syrup etc..)


So here is the skinny... I don't use gluten free flours at all any more. Most are full of starches and my body just doesn't do well with them. Doesn't mean you can't!!! But if you are like me and:


1. Have or are recovering from an auto-immune - I will NEVER recommend flour blends of any kind NOR do I recommend corn starch. To combat your disease you need to stick to whole food only.

2. Have belly bloat after breads


Then this recipe tweak is for you. AND it counts as
ONE orange and ONE spoon.
NO yellow.

So for those not on the program, it just counts as a healthy fat (nuts, seeds etc...)

Lemon Poppy Seed Muffins (gluten free and healthy)
( adapted from fixate 2 )

3/4 cup pure maple syrup
3/4 cup fresh lemon juice
1/4 cup extra virgin organic coconut oil
2 TBSP finely grated lemon peel
1 tsp vanilla extract
2 eggs*
2 tsp ground flaxseed
3/4 cup coconut flour
1/2 cup almond flour
2 TBSP poppy seeds
1 TBSP baking powder
3/4 tsp salt

Preheat the oven to 350 degrees.

Mix ALL the ingredients together. I used a kitchenaid.

Prep a muffin pan with 12 cupcake liners.

Pour mixture into prepared pan.

Cook for 30 minutes. (rotate the pan halfway through).

Serve immediately or store in an airtight container in the fridge.

Enjoy!

If you are interested in joining me for one of my nutrition programs, send me an email and lets chat!